Brand Executive Chef (*Must have US Residence or US Citizenship*)

Renard International Hospitality Search Consultants; Las Vegas (NV); On-site; USD 120,000 - 150,000; Full time

Benefits offered by this job

Medical benefits

Employee benefits

Job summary

Renard International Hospitality Search Consultants is seeking a Brand Executive Chef for a high-volume, fine-dining operation in Las Vegas with Latin American cuisine expertise. The role oversees corporate dining and R&D kitchen for employee dining, reporting to the VP of Culinary, and driving menu development, operations, and KPIs.

The ideal candidate brings 10+ years of progressive culinary leadership, multi-unit management experience, and a track record in luxury hospitality.

Qualifications

• Extensive experience in multi-unit, high-volume or catering culinary environments.
• Proven ability to mentor staff and manage teams.
• Blend creativity with business strategy and financial accountability.
• Deep knowledge of food safety, menu engineering and culinary innovation.

Responsibilities

• Menu engineering: Creating, testing, and implementing new menus for profitability.
• Brand standards: Ensuring culinary operations match brand standards across locations.
• Culinary R&D: Developing products and nutritional offerings for corporate dining.
• Operational leadership: Training, coaching, and hiring staff for high-performance kitchens.
• Cost management: Monitoring waste, controlling costs, and optimizing purchasing.

Skills

Experience in multi-unit operations

Leadership

Strategic thinking

Culinary innovation

Job description

Brand Executive Chef (*Must have US Residence or US Citizenship*)

We have currently been retained to search for a Brand Executive Chef (Latin American cuisine expertise) to lead culinary operations for a top high-end fine-dining Restaurant in Las Vegas at one of the top Casinos. He/she will also be responsible for the operation of a corporate dining and R&D kitchen that supports employee dining and menu testing. He/She will report to the VP of Culinary. The responsibilities would include menu development, daily operations, financial results, and KPIs, while remaining hands-on on the line, coaching staff, and overseeing culinary work across both venues. He/she will be responsible for the "Employee" dining program and a formal R&D stage that solicits feedback from roughly 100 Corporate employees. The restaurant is characterized as a high-volume fine dining operation with a Latin American fare, generating over $15 million in revenue.

The ideal Executive Brand Chef (Latin American cuisine)candidate will be an individual who can help elevate the culinary brand by leading menu innovation, ensuring consistency across multiple locations, and mentoring culinary teams. He/she will bridge the gap between creative culinary concepts and operational profitability, often focusing on R&D, product development, and brand alignment with health or market trends.

Key Responsibilities

• Menu Engineering: Creating, testing, and implementing new menus for consistency and profitability.
• Brand Standards: Ensuring all culinary operations across locations (or catering) match brand standards.
• Culinary R&D: Developing new products or nutritional offerings tailored to specific clientele. Latin American cuisine, Steak house cuisine experiences a plus!
• Operational Leadership: Training, coaching, and hiring staff to maintain high-performance kitchens.
• Cost Management: Monitoring food waste, controlling costs, and optimizing purchasing.

Required Skills

• Experience: Extensive experience in multi-unit, high-volume, or catering culinary environments
• Leadership: Proven capability to mentor staff and manage teams.
• Strategic Thinking: Ability to blend creativity with business strategy and financial accountability.
• Technical Skill: Deep knowledge of food safety, menu engineering, and culinary innovation.

Key Qualifications

• Culinary Leadership: Minimum of 10 years of progressive culinary leadership experience, preferably in high-volume, high-level culinary settings with fine dining, elevated execution restaurant, or group. Latin American and Steak house cuisine experience required.
• High-Volume Management Expertise: Proven success in managing large-scale culinary operations, with a focus on maintaining quality in high-capacity environments. Multi-unit brand leadership experience, Luxury hospitality background.
• Innovation and Vision: Demonstrated ability to develop unique recipes and menus that align with brand standards and cater to diverse guest preferences.
• Financial Acumen: Skilled in budget management, cost analysis, and inventory control, with a focus on maximizing profitability.
• Team Development: Experience building and leading high-performance teams, with a commitment to training and developing culinary talent.
• Exceptional Communication: Strong interpersonal and communication skills, with the ability to engage effectively with team members, stakeholders, and guests.

Compensation

Base salary range US$120k - US$150 K commensurate with experience (negotiable for right candidate!) plus bonus based on KPIs, Medical benefits and all employee benefits